Biography of cooks

Novikov, Ivlev and other steep chefs-about the most strange food in his life, lard with oysters, stewed armadillo and glazing of 60 eggs: 10 famous chefs recall the unforgettable. They asked for eminent chefs to recall the strangest dishes that they tried or cooked for themselves. Vladimir Mukhin Chef White Rabbit Moscow, in the year entered the top the best restaurants in the world-once in Bangkok he prepared a frog in a sauce made of black bread.

But I generally have such a story - I do not work on the menu. I can do anything. I can’t remember some crazy wishes that would confuse me. Well, one day the guest asked for a glass of freshly squeezed juice from ginger. In my opinion, this is strange. And he drank and ordered something else. There are flying mice, and this is a fox. Here, I decided to try. But, I think, this meat could be prepared better.

Konstantin Ivlev is a famous Russian boss, the host of the Hell cuisine show on the TV channel Friday! That is, it seems to be a gastronomic product and such fat, more combined with wines. And here ... under the beer! I myself am a conservative person and a classic cook, so I eat simple things. The maximum unusual in my life is snails and frog legs. Yes, I like it.

As for the bugs of some-this is not my story, I have never tried them. Serge Markovich Chef, a restaurateur, a culinary gearbox on Russian TV-a crocodile-an unusual dish? I tried in Thailand. It looks like chicken, but a little harsh. And the strangeness is a million variant: a spacecraft with cinnamon, cognac with lemon, meat with jam - for me, a Serba, there are a lot of strange preferences here in Russia.

Kapuchin with cinnamon is nonsense. And cognac? Imagine, stored in a barrel of 24 years, and then a wise guy comes and asks a piece of lemon. Agree that this is a disgusting perversion? I didn't like it. Well, the eggs are nothing, quite nutritious, protein, in texture resemble caviar. But the very fact of their eating causes conflicting emotions. And in the institution we have quite strictly with this.

And our guests are in the know: there is a menu, and we do not make any dishes to order, even for children. We will not cook pasta. Victor Lobzin Chef of the Pa-Paly restaurant Moscow-there is one dish. It was prepared by the Michelin cook. That is, this is not national food, like our borsch or Spanish Paelia, this is an author’s story. The composition includes a stained lard with a chopped oyster, covered with yolk.

The feeling that you eat a sea scallop. The oyster gives a taste, and the fat looks like a scallop in structure. There were no strangers in my life. And the guests, of course, are asking to fry the steak well. Once I was asked to burn the steak to black and at the same time not to add salt. You know, some love a charred kebab. But it has a rich taste due to the marinade.

Fried meat cannot be fresh. The more aggressive fried, the more salt and pepper are usually added, they enhance the taste of meat as much as possible. And then they asked not to salt, not to pepper and fry to coals. Mikhail Kovalev chef of the Troekurov restaurant Yekaterinburg is the most unusual thing I ate, in one Milan restaurant, is a watermelon salad with oysters. A very original combination, but I liked it.

Even in this salad there were seaweed, almonds and Mozarella. And the guests seem to be adequate, I don’t remember any crazy requests. There are funny - "Fuck me shrimp on the water." Well, a very funny combination of words laughs. Andrei Makhov chef of the restaurant of Russian noble cuisine “Cafe Pushkin” Moscow-was in the same restaurant in Hong Kong, where completely non-Asian food was served.

There I tried the dessert "Sex on the beach." So he impressed me. Not ingredients and non -taste characteristics, no. Imagine the shore of the sea on a plate: sand, shell, and on the sand, excuse me, lies a used condom. Everything is edible, of course. And so, we had a permanent guest at one time who asked for from a piece of expensive Ribay from the equally expensive veal to prepare ordinary chopped cutlets.

As a rule, this does not occur to anyone, because the cost of such a cutlet comes out very high. But our guest was ready to pay for this dish. Then these cutlets even entered our menu. Of course, the changes in the recipe were slightly underwent, but the composition of high -quality veal and marble beef were still used in the composition. Today, unfortunately, this dish is not in the menu, but many remember it - the famous "Komarovsky cutlets".

Oleg Sychov Chef, the founder and owner of the Tori-Ramen cafe, Krasnodar-here, in the south of Russia, they gave me a jar of pickled young walnuts. Unusual taste, sweet. I am pleasantly surprised that people make such interesting products. In my opinion, this is some kind of national cuisine-Armenian or Azerbaijani. And the wishes of the guests are not that unusual are, rather funny.

For example, they asked to somehow prepare an osssobuko of medium roasting. Yes, it will not be possible to chew it! The cooks will understand. Ossibuko is stewed veal. It needs to be stimulated for 8 hours so that it is soft.Kirill Martynenko Chef of the restaurant "Torro-Gril" Moscow-I do not remember unusual dishes. There are disgusting - these are all fried insects.

Well, they are just unappetizing. But there were unusual orders. Once upon a time, the guests were asked for them to cook a glazing of 60 eggs.

Well, we have prepared, brought. The guests were not surprised and not happy, they waved his hand everybody, they say, put on the table.